Who doesn't love a classic chocolate cream pie? I know I do! This pie is filled with rich chocolate goodness with that oreo crunch at the bottom topped with sweet whipped cream. It is a classic and a fan favorite!
The motivation...
My family is obsessed with all desserts chocolate. We all gravitate towards a chocolate sweet dessert after dinner or even as an afternoon snack. Surprisingly, even with my family's chocolate obsession, I have never made a chocolate cream pie. I would order a chocolate cream pie at restaurants but I never knew how to make a cream pie. I decided to ruin the mystery of cream pies and make one for myself.
As I was thinking about what I wanted in a pie, I knew there had to be a super crunchy crust to add texture to that smooth cream filling. No pie is complete without a perfect crust. I love a classic graham cracker crust but, with the chocolate cream filling, I decided to go with an Oreo crust. Oreo cookies are delicious to eat and these cookies make a tasty pie crust!
The pie-making process...
This recipe is a little more elaborate than most of the recipes I post. It will take quite a few hours to set in the fridge. The key is to have a lot of patience while making this pie.
The first step is to make that glorious Oreo crust by crushing up the Oreos and mixing it with melted butter. You need to pre-bake the crust so that you don't have a soggy bottom. In the spirit of Paul Hollywood from The Great British Baking show, "you never want a soggy bottom" on your pies.
The pie filling is the more elaborate process where you are basically making a rich chocolate pudding. You need to boil the milk and dry ingredients until the mixture thickens slightly. After the mixture thickens, you will need to add the eggs to form a more pudding-like consistency. It will surprise you have quickly that thick pudding consistency forms after about 8 minutes on the stove. I know it surprises me every time I make pudding. You may think that this sauce will never form a pudding consistency but it will I promise. You just need to be patient.
After the pudding forms, you will strain that mixture to ensure the filling is smooth and silky. Then mix in of course more chocolate! I love chocolate so I will always take any opportunity to add more chocolate to a recipe. The last and final step after the filling sets for a little bit in the fridge is to fold in fresh unsweetened whipped cream. This will give it a light and airy consistency which is perfect for this pie. Then, it is a waiting game because you need to let the pie set for at least 4 hours. This recipe is best prepared a day ahead of time or early in the morning. After the pie is set you top it with fresh sweetened whipped cream, some chocolate shavings, fresh cocoa powder, and then you can enjoy every delicious slice.
A few tips:
Eggs - I used whole eggs for the pie filling however, you can use egg yolks to get a thicker and richer consistency. A true classic cream pie will use egg yolks to make the pudding but, I am often lazy and will use the whole egg.
Storage - Store in an air-tight container either sliced or whole for about 3 days. You can store it with the whipped cream on top or leave it separate to add on later.
Crust - you can use any kind of chocolate cookie to make the crust or use graham crackers. I prefer the chocolate base with the chocolate filling because the combination pairs so well.
Sugar - this recipe is lightly sweetened because the whipped cream on top and the chocolate crust does add extra sweetness. For me, I have a sweet tooth so if I was making this all for myself I would add a little extra sugar!
Classic Chocolate Cream Pie
Serving size: 12
Total Time: 5 hours and 40 mins
Source: Adapted from halfbakedharvest
Crust:
2 1/2 cups oreo cookies
6 tablespoons unsalted butter, melted
Pie Filling:
1/2 cup granulated sugar
3 tablespoons corn starch
2 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
3 cups whole milk
5 eggs
1 cup dark chocolate
2 teaspoons vanilla
3/4 cup heavy cream
Whipped cream:
1 cup heavy cream
1/4 cup powdered sugar
2 teaspoons vanilla
Step 1: Preheat the oven to 350 degrees and grease an 8-inch springform pan.
Step 2: In a blender, blend the oreo cookies until fine crumbs form. Add the crumbs to a bowl and mix in the melted butter.
Step 3: Add the cookie crumb mixture to the base of the springform pan and press down until the base of the ban is completely covered. Bake the oreo crust for 12 minutes.
Step 4: While the crust is baking, make the filling. Use a medium saucepan, add sugar, cornstarch, cocoa powder, and salt. Whisk these ingredients together with 1/3 cup milk until paste-like consistency forms. Next, whisk in the remaining milk until combined. Then, whisk in the eggs. Bring the mixture to a gentle boil while stirring continuously, until the mixture thickens. It will form a pudding-like consistency, about 8 minutes. Be careful not to burn the mixture so watch the chocolate mixture closely.
Step 5: Chop the chocolate and add it to a mixing bowl with 2 teaspoons of vanilla. Add a fine-mesh strainer on top of the bowl. Pour the pudding mixture on top of the strainer so that it is directly over the chopped chocolate. Strain the pudding mixture and stir into the chocolate until all the chocolate is melted. Refrigerate the pudding mixture for 1 hour in a covered bowl.
Step 6: While the pudding mixture is setting, make the whipped cream to stir into the pudding. Use an electric mixer and whip 3/4 cup of heavy cream until peaks form. Gently fold the whipped cream into the chocolate filling, then pour the filling into the crust. Chill for 4 hours.
Step 7: While the chocolate cream pie is setting, make fresh sweetened whipped cream. Mix in heavy cream, powdered sugar, and vanilla. Top the pie with fresh whipped cream, chocolate shavings, and sprinkled cocoa powder on top. The pie will stay fresh in the fridge for up to 3 days. Enjoy this classic dessert with friends and family!
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